Celery and Celery Root Soup
56
I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.
Ingredients
| 3 | Tbs |
butter
melted in medium soup pot |
* |
| 3 | large stalks |
celery
chopped |
* |
| 1 | cup |
celeriac root
peeled and finely chopped |
* |
| 1 | medium |
onions
chopped |
* |
| 3 | cups |
chicken broth, low salt
(or vegetable broth) |
* |
| 1 | Tbsp |
italian parsley
(or lovage), chopped |
* |
| 1 ½ | cups |
milk
|
* |
|
salt
to taste |
* | ||
|
black pepper
ground, to taste |
* | ||
|
croutons
to garnish |
* | ||
|
celery leaves
to garnish |
* |
Directions
Melt butter in a medium-size pot. Add celery, celery root and onion. Saute until light golden brown.
Add broth. Simmer for 25 minutes or until the celery root is tender.
Add parsley (or lovage) to pot and let soup cool a bit. Puree vegetables in pot with hand blender, or in regular blender (working in batches and then returning to the pot). The blended soup base will be thick.
Add milk and salt and pepper to taste. Slowly reheat soup to just a simmer, and then serve in soup bowls topped with some croutons and celery leaves, if desired.
